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Sorbet Au Sauterne (sauterne Sherbet)

Yield: 9 Servings

Ingredients and directions for this recipe

2 ts Unflavored gelatin
1 c Water
1 c Dry white wine
1 c Water
1/8 ts Cream of tartar
1/2 c Sugar
1/8 ts Salt
2 tb Lemon juice
1/2 c Water
2 Egg whites

Mix gelatin and 1/2 cup sugar in 2-quart saucepan. Stir in 1 cup
water and the salt. Heat to boiling, stirring constantly. Boil and
stir 5 minutes. Remove from heat. Stir in wine and lemon juice. Cool
to room temperature. Pour into ice cube tray. Freeze until mushy and
partially frozen, about 1 hour 20 minutes.
Heat 1 cup sugar, 1/2 cup water and the cream of tartar to boiling in
1 1/2-quart saucepan over medium heat, stirring constantly. Boil,
without stirring, to 240' on candy thermometer. Beat egg whites in
small mixer bowl until soft peaks form. Continue beating while
pouring hot syrup in thin stream into egg whites. Beat until mixture
is cool, about 8 minutes.
Sppon partially frozen mixture into chilled large mixer bowl. Beat
with rotary beater until fluffy; fold in egg white mixture. Pour into
ungreased baking pan, 9x9x2 inches. Freeze until firm, about 3 hours.
Serve in chilled sherbet glasses.

See also:
Previous recipe Sorbet Au Champagne (champagne Sherbet)
Next recipe Sorbet Caribe

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